Description
These Spicy Mexican Corn Bites are delightful mini appetizers bursting with fresh corn, a blend of cheeses, and a kick of jalapeño, all baked to golden perfection. Perfect for parties or a flavorful snack, they combine creamy, spicy, and tangy flavors inspired by Mexican street corn.
Ingredients
Scale
Main Ingredients
- 1½ cups corn kernels (fresh, canned, or thawed frozen)
- ½ cup crumbled cotija cheese
- ½ cup shredded pepper jack cheese
- ¼ cup mayonnaise
- 1 egg
- â…“ cup all-purpose flour
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons chopped cilantro
- 1 jalapeño (seeded and finely chopped)
- 1 tablespoon lime juice
- Nonstick cooking spray or oil for greasing
Instructions
- Prepare the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with nonstick cooking spray or a bit of oil to prevent sticking.
- Mix the batter: In a large mixing bowl, combine the corn kernels, crumbled cotija cheese, shredded pepper jack cheese, mayonnaise, egg, all-purpose flour, chili powder, smoked paprika, garlic powder, salt, chopped cilantro, finely chopped jalapeño, and lime juice. Stir thoroughly until the ingredients are evenly incorporated to form a thick mixture.
- Fill the muffin tin: Spoon the corn mixture into each cavity of the prepared mini muffin tin, filling approximately ¾ full to allow room for firming up during baking.
- Bake the bites: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the tops turn golden brown and the bites are fully set.
- Cool and serve: Remove the tin from the oven and let the corn bites cool for about 5 minutes. Gently remove them from the muffin tin. Serve warm, optionally garnished with extra cotija cheese, chopped cilantro, or a drizzle of hot sauce for added flavor.
Notes
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the mixture.
- These bites make fantastic appetizers for gatherings or game days.
- You can freeze the baked corn bites and reheat them later for a quick snack.
- Use fresh corn for best flavor, but canned or thawed frozen corn works well too.
